Blind Assessment

Delicately floral, sweetly tropical. Lilac, lychee, tangerine, cocoa nib, lemon thyme in aroma and cup. Gently bright, floral acidity; crisp, silky-smooth mouthfeel. Cocoa-toned finish with lychee and tangerine undertones.

Notes

Produced by the Rodriguez family of Finca Alasitas, entirely of the Geisha variety of Arabica, and processed by the cocoa natural method, meaning the beans are partially dried in the whole fruit on raised beds, then transferred to a cocoa box to dry slowly at a low temperature over time. Coffee Cycle Roasting is a San Diego-based specialty roaster founded by cycling enthusiasts. Visit www.coffeecycleroasting.com for more information.  

Bottom Line

A pretty Bolivia natural with sweet floral, complex citrus and tropical fruit impulses.

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